String Bean & Potatoes in Light Tomato Sauce

String Beans and Potatoes     Serves 8

String Beans and Potatoes Stewed in a light tomato sauce is a dish that my nonna made often when I was growing up. Since I did not eat meat as a kid, this was a favorite of mine. It is incredibly flavorful and easy to make. It’s a great side dish, but I can make a meal out of it when it’s accompanied with nice crusty bread.


⅔ Cup Olive Oil

1 Onion (about 10 Ounces), Sliced Thinly

4 Garlic Cloves, Sliced Thinly

3 Pounds Potatoes, Peeled and Cubed

1¼ Pounds String Beans

¼ Teaspoon Red Pepper Flakes

1 (28 Ounce) Can Whole Canned Tomatoes. Crush well with your hands.

2½ Teaspoons Salt

1 Teaspoon Pepper

12 Basil Leaves, Chopped 


Steam the string beans for about 5 minutes until they are soft, and set aside. 

In a large frying pan, heat olive oil on low and add in onions and the garlic and let it cook for about 10 to 12 minutes until the garlic and onions begin to cook through. 

Raise the heat to low/medium. Add in the potatoes and cook for about 8 to 10 minutes. The potatoes will begin to cook through. Be sure to turn them gently; you do not want them to get mushy but cooked through. 

Next add in the string beans and season with salt, red pepper flakes and black pepper. Be sure to gently combine well. 

Then add in the tomatoes. Combine well and cook for 15 minutes and add in the chopped basil. 



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